"Rodney Myrvaagnes" > wrote in message
news
> On Wed, 01 Sep 2004 17:13:16 -0400, Nancy Young
>
> wrote:
> >
> >That's pretty funny. I guess maybe they did something more to make
> >it flavorful, compared to your standard home roasted chicken?
> >
> >Still, no nice way to say it, who on earth pays 80 bucks for
CHICKEN?
> >I can only hope it came with a lot of sides AND dessert.
> >
> >nancy
>
> I live in the midst of a number of well-known restaurants in
> Manhattan, and have never seen anything like that. But, there are
> chickens and there are chickens.
>
> A star chef could make something out of a chicken from Quattro's
that
> might be worth $80 for two, but she would be using a lot of other
> expensive things. Chicken has a bad name because of the factory
birds.
> It can be delicious if the birds are treated right.
>

I have no idea of what class of chicken was used here but here is
further description of the roast chicken and how it was served:
* * *

The roast chicken comes in two courses. ... (The chef) presented the
chicken on the cart and carved it at the table. He was clearly
focused on the presentation. He carved the chicken and, after
spreading some mashed potatoes artistically on the plates, arranged
the white meat over the potatoes, then spooned the most glorious morel
mushrooms to the side. It was all enhanced by the jus of the chicken.

Then came the best of the evening. After the plates were cleared, the
dark meat was served. The chef makes a salad of tomatoes, vegetables,
and the dark meat, as the second course. It was heavenly, and the
vinaigrette was the best I have ever tasted. We later learned it was
made with Manni olive oil, an extremely expensive olive oil from a
small producer in Italy who sells it only to a few restaurants around
the world.
* * *
What is described above includes everything that was served with $84
chicken course - for 2. The entire meal with appetizers and wine
totalled $200.

Restaurant checks like that seem good reason for cooking at home. But
then, to each his own.